The quality of pork meat according to organic chromium contribution in porker feed mixtures
1999
Karamucki, T.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation | Jacyno, E.,Szczecin Agricultural University (Poland). Dept. of Pig Breeding | Gardzielewska, J. | Kortz, J. | Jakubowska, M. | Rybarczyk, A. | Natalczyk-Szymkowska, W.,Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation
Preliminary investigations were carried out on 36 Polish Large White x Polish Landrance crossbred porkers with the aim to evaluate the influence of supplementing feed mixtures for porkers with organic chromium (0.2 ppm and 0.4 ppm) on the meat quality of porkers. The carcass meat content was evaluated using a Piglog 105 apparatus. The quality of meat was determinated basing on assaying basic chemical composition as well as meat colour characters, pH and thermal drip in meat saples stored frozen for 2 weeks. No negative influence of chromium supplement on qualitative characters of meat obtained from porkers was found, despite a linear increase of carcass meat content as the feed organic chromium supplement increased
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